Don’t forget the accompanying colcannon recipe.
Adapted from Cook’s Illustrated, March 1997
Order point cut brisket from a butcher. Don and Joe’s Meats at Pike Place Market, had it in stock and charged $4/pound. Our supermarket butcher couldn’t get it, but had flat cut in stock, which is also good; if you can only get flat cut, definitely still make the recipe.
1/2 cup kosher salt
1 tablespoon black peppercorns, cracked
3/4 tablespoon ground allspice
1 tablespoon dried thyme
1/2 tablespoon paprika
2 bay leaves, crumbled
1 fresh beef brisket (4 to 6 pounds), preferably point cut, trimmed of excess fat, patted dry
1. Mix salt and seasonings in small bowl. Spear brisket about 30 times per side with meat fork or metal skewer. Rub each side (including the ends) evenly with salt mixture; place in 2-gallon Ziploc bag, forcing out as much air as possible.
2. Place the bagged beef in a half-sheet pan to catch any leaks and place on the bottom shelf of the refrigerator. Refrigerate 7 days, turning once a day. (The original recipe calls for the beef to be weighted; I haven’t bothered to do this and it comes out fine.)
3. Remove the meat from the bag and soak the meat in cold water for a couple of hours, changing water several times.
4. Preheat oven to 275°F. Place the meat in a large pot (probably the same one you used to soak it) and add water to cover. Bring to a boil, partially cover, and put the pot in the oven. Cook 3 to 5 hours, or until meat is very tender.
5. If you have the patience, cool the meat completely in the braising liquid before slicing. Otherwise, eat immediately.